Ham crespelle with cheese crust

Name: Ham crespelle with cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Eggs (size M); 450 ml Milk; 180 g Flour; 250 g Raclette cheese; 80 g Butter or margarine; 8 discs (approx. 320 g) cooked ham; 2 small onions; 1/4 l clear vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g Carrots; 1 (approx. 200 g) small romaine lettuce; 200 g Radicchio Salad; 6 TABLESPOONS white balsamic vinegar; 6 TABLESPOONS Olive oil; 1/2 bunch flat leaf parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Eggs (size M)
450 ml Milk
180 g Flour
250 g Raclette cheese
80 g Butter or margarine
8 discs (approx. 320 g) cooked ham
2 small onions
1/4 l clear vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g Carrots
1 (approx. 200 g) small romaine lettuce
200 g Radicchio Salad
6 TABLESPOONS white balsamic vinegar
6 TABLESPOONS Olive oil
1/2 bunch flat leaf parsley

Directions

1
Mix eggs, 200 ml milk and 175 ml water. Gradually stir in 150 g flour. Cover the pancake batter and let it rest for about 30 minutes. In the meantime, grate cheese coarsely. Heat up some fat in a small, coated pan (approx. 15 cm Ø) and add a small ladle of pancake batter to the pan. Bake while turning until golden brown and remove from the pan. Bake 8 thin pancakes one after the other.
2
Put a slice of cooked ham on each pancake and sprinkle with about 15 g of grated cheese. Roll them up and put them in a greased casserole dish. For the cheese sauce peel 1 onion and chop finely. Heat 30 g fat in a pot and fry half the onions in it. Add 30 g flour and sauté briefly. Add stock and 1/4 litre milk while stirring, bring to the boil. Let the sauce simmer at low heat for about 5 minutes. Stir 50 g cheese into the sauce, season with salt, pepper and nutmeg. Pour cheese sauce over the ham crespelle and sprinkle with 75 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Peel, wash and roughly grate the carrots. Clean and wash the romaine lettuce and radicchio and drain well. Remove 4 nice leaves from the romaine lettuce and put them aside. Cut the lettuce into fine strips.
3
Pour cheese sauce over the ham crespelle and sprinkle with 75 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Peel, wash and roughly grate the carrots. Clean and wash the romaine lettuce and radicchio and drain well. Remove 4 nice leaves from the romaine lettuce and put them aside. Cut the lettuce into fine strips. Place 1 lettuce leaf in each bowl and arrange some of the grated carrots, radicchio and romaine lettuce on top. Peel 1 onion and chop finely. Mix vinegar, onion, some salt and pepper. Fold in the oil. Spread the vinaigrette on the salad. Wash the parsley, dab dry and cut into fine strips, except for a little garnish. Sprinkle the finished ham crespelle casserole with parsley and garnish. Serve with the salad
4
Peel 1 onion and chop finely. Mix vinegar, onion, some salt and pepper. Fold in the oil. Spread the vinaigrette on the salad. Wash the parsley, dab dry and cut into fine strips, except for a little garnish. Sprinkle the finished ham crespelle casserole with parsley and garnish. Serve with the salad
5
Waiting time approx. 20 minutes